weekend bites

This week I’ll be eating… radicchio. This Italian vegetable tends to be misunderstood and seen as just a salad ingredient. In fact, it’s much better slightly cooked as this reduces its natural bitterness a little and makes it less fibrous. The simplest way is to cut each head into quarters, sprinkle with olive oil and grill for 2 to 3 minutes on each side. Then drizzle with really good oil, add a few drops of lemon juice and season with sea salt flakes and freshly ground black pepper.

I was inspired, last week, by the announcement of Clodagh McKenna’s new spirit to speculate that we may have finally reached peak gin. However, if your appetite for mother’s ruin is undiminished, there’s the Gin Experience Dublin at The Printworks in Dublin Castle on April 12 and 13 next. Some 40 producers will be present and there will be tastings, masterclasses and all kinds of events. ginexperiencedublin.com

There are certain items in my larder and fridge without which life would be pretty intolerable: garlic, mustard, butter, olive oil, beef dripping, to name just a few. Another item has recently become a staple in our household: Inch House black pudding from Tipperary. It’s most unusual in being made from fresh blood. Virtually every other Irish black pudding is made from imported dried blood. The difference is astonishing and has to be tasted to be understood. See inchhouse.ie for availability.

James Whelan Butchers have a compelling St Valentine’s Offer: five fillet steaks and a small pot of their beef dripping for €20 online (until 14 February). However, I have my eye on Peter Hannan’s legendary salt-aged beef, recently added to the JWB repertoire, and especially the côte de boeuf which weighs in at €32 per kilo. Some would argue that this is the best beef in the world. jameswhelanbutchers.com